Zucchini

This pie is made from the overflowing bounty of the backyard garden. Fresh corn and zucchini seasoned with dill bake underneath Parmesan-crusted tomatoes to make a scrumptious entrée that can be served warm or at room temperature.

Active time: 20 min Start to finish: 20 min

This recipe was created to accompany Red Snapper Papillotes with Lemon and Thyme . Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Can be prepared in 45 minutes or less.

Although lamb is not commonly found in Chinese dishes, Hong Kong restaurants reach out to explore every nuance of Asian cuisine. Lamb is popular with the nomads of Mongolia and Manchuria; they would most likely cook the meat in a firepot. Here it's used in a more delicate stir-fry.

Can be prepared in 45 minutes or less.

Cheryl Zook of Ketchum, Idaho, writes: "After I graduated from college last fall, I spent a few months in Europe. By far, my favorite stop was Florence. I'll always remember the vegetable soup I had at Ristorante Mamma Gina near the Ponte Vecchio." This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead.

Carey Paquette of Arlington, Virginia, writes: "My boyfriend and I cook almost every night as a way to unwind. It's nice to come home after a hectic day and make dinner together rather than pull something prepackaged out of the freezer. One of our favorite things is grilled vegetables. I'm always adding them to meals, since they don't need a lot of preparation. They're the key ingredients in my popular chicken sandwiches."

Many packages of pork tenderloin contain 2 tenderloins weighing about 3/4 pound each. If you happen to get a package with 1 larger tenderloin, simply cook it a little while longer.

Active time: 25 min Start to finish: 25 min

Wilt the vegetables over low heat, stirring often so they do not burn.

My friend and colleague Ric Lands learned a similar recipe, using squash from my book New Southern Cooking. He and his family so enjoy this zucchini version that they make it every Thanksgiving, as do I. It can also serve as a rich main course for a light supper.